Chicken pot pie


°1 large whole chicken (about 2 kg/ 4.4 lb)

*°Salt and freshly ground pepper, to taste

°125 ml (1/2 cup) butter

°125 ml (1/2 cup) flour

°750 ml (3 cups) chicken broth (chicken cooking water), hot

°250 ml (1 cup) 15% m.f. cream cooking

°30 ml (2 tbsp.) chicken-flavored liquid concentrate (Bovril type)

°5 ml (1 tsp) poultry seasoning (optional)

°625 ml (2 ½ cups) frozen “Macedonia” type vegetables

°1 recipe butter pie crusts

* Instructions:

In a large saucepan, place the chicken and cover with water. Season. Bring to a boil then reduce the heat; skim as needed.Cook, about 1 hour, with a slight simmer in the water.

Remove the cooked chicken, cool, then debone. Reserve meat and broth separately.

In  saucepan, melt the butter & add the flour. Cook for about 1 minute, stirring with a whisk. Moist with hot chicken broth.

Add cream, liquid concentrate and seasonings and mix well.Add frozen vegetables and chicken pieces. Check the seasoning.

Let the mixture cool for at least 1 hour.Preheat oven 180°C (350°C).Roll out the dough and line a 22 cm (9 in) pie plate. Fill the crust with the chicken mixture and cover with a second crust.

Make a few incisions on the top of the dough.Bake for about 1 hour.

Enjoy !

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